You know those times when you really want something, but you can’t put your finger on it? This…. this is what you want right now. Mellow, smooth, herbaceous. it’s like a brush of velvet on the palate. One to sip as the spring sun dips behind the cloak of evening.
Ingredients:
For 1 drink:
15ml Rosemary Syrup
40ml Coconut Rum
15ml White Chocolate Liqueur
15ml Lime Juice
20ml Egg White
Ice to shake, Fresh Rosemary to garnish
For the Rosemary Syrup:
100ml Water
100g Sugar
1 tbsp Rosemary Needles, chopped
Method:
1. Begin with the syrup. Add the sugar, water and rosemary to a small pan and dissolve over a low heat. Bring to a simmer then boil 3-5 minutes or until slightly reduced. Strain, discard the rosemary and allow to cool before decanting into a bottle and chilling.
2. When cold, add all the cocktail ingredients to a Boston shaker, finishing with the egg white. Adding it too early can cause the proteins to coagulate in the acid.
3. Shake for 30 seconds then strain through a hawthorn strainer into a glass. Garnish and serve straight away.
